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First Try at Pulled Pork - Page 3

post #41 of 48

Got my rub on and it's sitting til mid-morning!!!! Anybody have any suggestions as to what kind of woodchips to use for a pork shoulder.

post #42 of 48

For butts, I prefer hickory,  apple for chicken.

post #43 of 48

such a thing as "to much rub"?

post #44 of 48

More rub, more bark IMO. I use apple and cherry mixed and rub butt with apple juice along with the rub.

post #45 of 48
Quote:
Originally Posted by HiBobM View Post

It was pretty Good

Do any of you have any hints on how to keep the bark crispy during the rest?  Mine lost the crispy and became chewy.  Other than that it had a good taste and great juicy meat.



The longer it's in the foil the softer the bark will get.

 

Next time you may want to take the butt to around 200 without foil, then rest it on the counter for about 1/2 hour then pull it.

post #46 of 48

First time going ok so far, but still hovering around 300 using propane. Can't get it to go under 300 :(

post #47 of 48
Quote:
Originally Posted by oakporker View Post

First time going ok so far, but still hovering around 300 using propane. Can't get it to go under 300 :(



What smoker are you using?

 

Is the exhaust vent open 100%?

 

Do you have intake vents you can shut down?

 

Is the burner on low?

 

If you have to, open the door & let some heat out.

post #48 of 48

HIBOBM,

 

Nice looking, how was it and did it pull easy for you?  If you havent tried pp with a vinegar finishing sauce your in for a treat if you want to try it. I found it on here and YUM!

Good luck and enjoy the forum. As a fellow newbie great group of people here. I mean great! 

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